Maximizing Nutrition at Minimal Cost

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1 Maximizing Nutrition at Minimal Cost

2 Outline: Get down to the nutrition basics Identify health issues at hand Understand the challenges & barriers Practical application & solutions

3 Rate Your Plate What factors do we consider? Flavor Cost Nutrition If it doesn t taste good, they re not going to eat it, no matter how healthy it is.

4 Anatomy of MyPyramid GRAINS VEGETABLES FRUITS OILS MILK MEAT & BEANS

5 U.S. Dietary Guidelines, 2005 Feel better today. Stay healthy for tomorrow. Make smart choices from every food group. Find your balance between food and physical activity. Get the most nutrition out of your calories.

6 U.S. Dietary Guidelines, 2005 Focus on Fruits Vary your veggies Get your calcium-rich foods Make half your grains whole Go lean with protein Know the limits on fats, salt, and sugars

7 Today s s Health Problems What can we do to address clients with these conditions? Diabetes Hypertension High Cholesterol Obesity AIDS/HIV; Drug & Alcohol Recovery

8 Challenges & Barriers Resistance to change Chronic use of resources Accommodating various age groups Accommodating diverse populations Cultural preferences, likes & dislikes Chronic complaints or negative attitudes Special requests for certain items

9 Practical Application Food Budgeting Strategies Menu Planning Food Pantry Distribution On-Site Feeding Education Programs & Services Healthy Philosophy and Example

10 Grocery Store Tour Welcome to your friendly local Grocery Store! Let s take a virtual tour of the store to learn ways to save. Be on the alert for tips and tricks that can help you be a smart shopper!

11 The Winner s Circle Dairy Meats Breads Produce Section Impulse Buys

12 Store Flyers

13 Unit Pricing What is Unit Pricing? a tool for comparing prices. A unit can be an ounce, a pound, a quart, a square foot or an individual piece in a package.

14 For Example Considering the unit price, which is the best buy for a box of bran flakes? The unit price for the 2-pound box is 16 cents per ounce The unit price for the 20-ounce box is 15 cents per ounce The unit price for the 14-ounce box is 18 cents per ounce Which size box costs less per unit?

15 Make it Count Get the most nutrition for your money by selecting nutrient rich foods from a variety of food groups. Don t just compare the cost, compare the nutritional value. Avoid empty calories. Let s take a walk through each section of the grocery store

16 Grains Keeping bread fresh Pasta sales Smart cereal choices To mix or not to mix? Smart inexpensive buys: Whole wheat breads Brown rice, barley Whole grain pasta Oatmeal and ready-to-eat cereals

17 The Produce Department What to look for: Color indicates more nutritious Freshness - seasonal fruits and vegetables Use alternatives for non-seasonal produce, i.e. canned or frozen Whole vs. convenience - do the prep work yourself

18 Milk, Cheese, and Dairy Choose Skim or low-fat milk for the same price of regular Use powdered milk Not all cheese is created equal Yogurt is versatile, nutritious and inexpensive

19 The Meat Department Choose leaner cuts, trim the fat Compare the price per pound Buy the whole chicken vs. parts Check the expiration dates; specials Choose alternate sources of protein

20

21 Meal Planning

22 Meal Planning More efficient use of food Well-balanced meals Cook in bulk and freeze for later Share with friends or neighbors Leftovers! Re-use & Re-create!

23 Some other ideas: Leftover pancakes make great bread pudding! Combine them with 1 egg, ½ cup of milk, and some raisins and bake at 375 till firm in the middle. Use leftover veggies in a soup, salad, casserole, stir fry or pizza. Make your own chicken stock from left over chicken bones and veggie peels.

24 Be creative! There are many ways to save on food costs just plan ahead, shop wisely, and Have Fun!

25 Food Pantry Guidelines Use to customize the recommended calories for each individual. Create a well-rounded food package. Include staple food items and healthy snacks. Limit candy and sugary drinks. Train you staff and volunteers on practical guidelines. Exchange best practices with your fellow food pantries.

26 On-Site Feeding Balance it out; make it a meal Be creative try new recipes Taste it! Flavor it! Make it appealing and age appropriate Get feedback; evaluate plate waste Practice Food Safety

27 Education Programs & Services Nutrition Education is essential. Take advantage of the services we provide. Highlight the benefits of family meals. Teach basic cooking skills. Identify strategies for planning ahead.

28 Keep it Real Don t be the food police. Highlight food for the social, cultural, and satisfying aspects then hook them in with the fact it also happens to be good for them. Make it about the food, not the nutrients/stats or science. Make it about what to eat, instead of what not to eat.

29 Healthy Philosophy by Example Help change the stereotypical culture of emergency food assistance. Incorporate nutrition messages along with serving healthy foods. Create a comprehensive wellness policy at your agency. Practice what you preach.

30 Questions? Amy Lopez, RD Nutrition Education Manager North Texas Food Bank

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